Tandoori Chicken Satay

Tandoori Chicken Satay

Packing all of the flavors of India: Chicken tender seasoned with yogurt, Tandoori paste, cayenne, cumin, coriander, nutmeg, cinnamon, and lemon juice placed on a skewer.

Preparation Instructions

COOKING DIRECTIONS FOR: UNCOOKED/RAW/ SMALL KABOBS/SATAYS/SKEWERS: BEST IF COOKED FROM A FROZEN STATE. PREHEAT OVEN TO 325ºF. REMOVE FROM PLASTIC TRAYS AND PLACE ON BAKING PANS 1/2" APART. COOKING TIMES MAY VARY DEPENDING ON THE NUMBER OF PIECES. ROTATE PAN IF NECESSARY. ALL MEAT, POULTRY AND SEAFOOD ITEMS MUST BE COOKED TO AN INTERNAL TEMPERATURE OF 165ºF USING A THERMOMETER. ALL COOKING TIMES ARE APPROXIMATE, DUE TO OVEN VARIATIONS. FOR CONVECTION OVEN 10-18 MINUTES AND FOR CONVENTIONAL OVEN INCREASE COOKING TIME BY 1/3. DO NOT MICROWAVE